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When I posted this guy on Instagram the other day, I had the forethought to actually add a squidge of sriracha to the egg. And it looked bangarang, you guys.

Bang.
Uh.
Rang.

And then I sat down to edit the pics for this post and realized that, amidst all the excitement of pulling out the big ol’ Nikon and strapping it to the tripod and F-stopping like whoa, I never actually took a real-deal pic of the sauce’d egg. What the eff. I blame #yolkporn. Gets me every time.

(Ok, side note: that rocker Caleb dude is singing a Gaga song at half-tempo on Idol right now, and I’m just not feeling it. But the judges, hello, are so endearing it almost makes up for it. Harry, you keep up that Keith Urban impression and I just might forgive your last Christmas album. Also, Hope Floats = yes. That’s it.)

So this soup: sriracha drizzle or not, it’s kinda fine, am I right? Like, girl, you a dime. Straight-up Good Looking. And happily, it’s just as tasty. There are 15 flavor-full ingredients in the broth, alone — but don’t let that scare you! If you do a moderate amount of cooking, you’ve probably got them on all hand — and if not, I’m confident you can find everything you need between the spice and ethnic food aisles of your nearest supermarket. (Seriously, this is me we’re talking about, guys. I am one lazy mofo, so I promise I’m not trying to have you run all over town to get dinner on the table.)

On that note, this is also one supper (or lunch?) that requires very little work. Round up all those spices and aromatics, dump them in a blender and whirl-whirl-whirl. Add a little stock, bring that up to temp, and drop in some veggies to cook while you prep some simple rice noodles. Bring the two together, soft boiled eggs over the top, a scattering of herbs — and all of sudden you’re looking straight into the eyes of one foxy mama jama. I dig it hard.

And now, speaking of things I dig hard: HAVE YOU SEEN THESE DISHES? I’m sorry, I’m shouting, but I want to be sure I aptly capture my enthusiasm over the serveware you see in these pics. As I mentioned earlier this week, I’ve somehow stumbled into a rather humbling partnership with Q Squared NYC, maker of super high-quality melamine dinnerware that is as user-friendly as it is elegant, playful and — clearly — on-trend. I’m smitten.

On top of offering a bunch of collections that walk my all-time favorite line between Anthro-chic and Hamptons-preppy, Q Squared is the passion project of a mom and daughter team, Nancy and Alaina, which tugs at my mama’s girl heartstrings in all the right ways. And because we’re a no-microwave household, I love that Q Squared encourages folks to cook and eat fresh every day.

The pieces you see here are from their Heritage Collection, and the weight of each item is so satisfying in the hand, you’d never know it’s melamine. It’s also designed with stoneware-inspired details that lend a handcrafted appearance. I mean, I just want to put, like, 17 lemons in these bowls and call it a day. Super pretty.

Now for the good stuff! From now until April 30th, Q Squared NYC is offering P&Q readers 20% off PLUS Free Shipping on all orders over $50! Just shop online and enter the promo code PIGANDQUILL at checkout. Easy peasy! And such a lovely deal. (Everyone say, “Thanks Q Squared team!” Nicely done.)

Cheers to the Q Squared team for letting me put their serveware through the wringer; to this Curried Noodle Soup for being so damn sexxxxy; and to you fine folks for giving this post a read.

UPDATE: Silly girl! I forget to mention that if you’re going the vegan route, of course ixnay the eggs. 🙂

Note: I’m almost completely sold on Asian noodle soups like this based on the soft-boiled egg, alone — although, truth be told, this is more of a med-soft-boiled egg. There are plenty of methods for cooking eggs to this degree of doneness. Here’s what works for me: fill a small pot with enough water to cover eggs and bring to boil; add eggs and cook, covered, for 5-6 minutes; immediately plunge eggs into ice water to chill; peel and eat!

Combine first 14 ingredients (coconut milk through cumin) in a blender and process until tomatoes, ginger and garlic are pureed. Add stock and blend again to combine. Pour mixture into a large saucepan or medium soup pot and bring to boil; reduce to simmer and cook, uncovered, for about 10 mins. Add carrots and broccoli and cook until crisp-tender, about 1-2 minutes.

Meanwhile, cook rice noodles according to directions in a separate pot; rinse and drain. Do not overcook.

Portion rice noodles among bowls. Ladle soup with veggies over the top and serve immediately with egg, scallions, cilantro, jalapenos, lime and sriracha to taste. Enjoy!

Disclosure: This post is part of an ongoing partnership with Q Squared NYC, maker of the lovely serveware showcased in the images above. As always, I recommend only those items that I truly find to be a good fit in The Pig & Quill kitchen, and any opinions expressed across the site, be they negative or positive, are 100% my own. If you like what you see, be sure to shop Q Squared NYC with the discount code PIGANDQUILL to receive 20% off your entire purchase and Free Shipping on all orders over $50 through April 30th.

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Holy CRAP. I love those dishes! And Illllllove the close up of those noodles and veg. I can see the spices glimmering on that carrot, knowwhadimean? Blue plate special always makes everything look colorfully balanced and good. Blue/orange combo might be the best! Hit me with that spicy noodle soup. I love anything that involves piles of veggies in a broth. You could even paleo this recipe and skip the noodles!
That’ll do, pig. That’ll do.

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